1 lb. boneless chicken breast, 2 inch strips
2 cans chicken broth
1/2 c. raw regular rice
1/2 c. sherry
2 tbsp. soy sauce
1 lg. clove garlic, minced
1/4 tsp. ginger
1 pkg. frozen broccoli, partially thawed and cut in half
2 c. sliced carrots
1 c. sliced onions
1 can bamboo shoots

In large saucepan brown chicken in 2 tablespoons oil. Add broth, rice, sherry, soy sauce, garlic and ginger. Bring to boil; reduce heat. Cover, simmer 15 minutes. Add remaining ingredients; simmer 5 minutes more or until done, stirring occasionally.

Stir 1/2 cup water into 3 or 4 tablespoons cornstarch until smooth. Stir into chicken mixture in pan. Cook until thickened. Makes about 8 1/2 cups.